Stir-fried beef with cherries and rosemary potatoes on the side

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  • 1 lb tenderloin
  • 12 seedless cherries, cut in half
  • 2 tbsp oil
  • 1/2 red onion, julienned
  • 2 tomatoes, cut into wedges
  • 1 garlic clove, minced
  • 1/2 tsp fresh grated ginger
  • 1/2 cup meat broth
  • 1/2 cup soy sauce
  • 1 scallion (green portion)
  • Coriander, minced

For the potatoes:

  • 6 potatoes
  • 3 tbsp olive oil
  • ½ tsp rosemary
  • Salt and pepper


Preheat the oven to 350°F, wash the potatoes well and dice. Put in a bag together with the olive oil and rosemary, close well and shake to mix and season. Put the potato wedges on a baking tray and cook for about 15 minutes or until soft.

For the stir-fried beef, put oil in a pan and once hot, fry the sliced, greaseless meat, and season with salt and pepper to taste. Once ready, remove from the pan and set aside on a plate.

In the same pan, fry the julienned onion until transparent. Add the tomato, garlic, and ginger. Cook until the tomatoes are slightly soft. Add the meat again and the cherries. Add the meat broth, soy sauce, and cook for about 3 more minutes or until the juices have reduced. Serve immediately.